Ossobuco di Piero - Piero's Braised Veal Shanks
Finely chop the odori and put them in the bottom of a casserole, place the meat on top add salt and pepper and set the flame to medium. Add a ladle of warm meat broth and cover. When the broth begins to bubble, flip the meat, lower the flame and cover. Check periodically to turn the meat and make sure the pan doesn't dry out (add more broth if necessary). Let the meat cook for about 3 hours until it's tender and a rich, dark sauce has formed in the bottom of the pan.
This is the Sunday lunch recipe of Piero di Sanino (officially Pietro Dogolini, a wise man and a great friend), ready for anyone who stops by on their way down or up the mountain.